Monday, December 03, 2012

Herb and Shallot Stuffing

This is my all-time favorite Thanksgiving dish but I hope you make this for Christmas or just any old time! It is very simple to prepare. You could even prepare a few weeks in advance and freeze. Make sure to put in the fridge the night before you are planning to re-heat or stuff a turkey with it...it should be completely defrosted before you use it in a recipe or re-heat.

Herb and Shallot Stuffing

1 pound loaf of your favorite bread (I use Italian or Vienna White)
2 cups of homemade chicken stock or turkey stock
2-4 shallots, chopped medium
4-6 celery stalks, sliced
1-2 medium onions, chopped
1 stick of unsalted butter
any amount of assorted fresh herbs - -I use sage, thyme, and parsley
kosher salt and freshly ground pepper to taste

Heat oven to 325 degrees.  Cube bread and place in single layer on baking sheets.  Bake in oven until light golden in color and crispy - - about 30 minutes.  Remove from oven and allow to cool for a few minutes.  Put into large bowl.
Melt butter in pan on medium heat and add shallots, celery, and onion.  Saute until vegetables are softened about 5 minutes.  Add herbs and salt and pepper to taste. Add cooked vegetables and broth to bread cubes and mix using a spatula.  Save to use as stuffing in turkey or place in baking dishes and heat in oven at 350 degrees for 10 minutes.   If you like crispy top bake uncovered, if you don't then cover with foil.
























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